Whole30 Thai Breakfast Bowl

An easy recipe for a delicious, paleo, Whole30 compliant & vegan Thai Curry Salad that will leave you feeling full & satisfied. Whole30 salad recipes. Whole30 dinner recipes. Easy Whole30 recipes can be found here. Quick, easy, healthy, dairy free Thai Curry Salad!

A Whole30 Thai Breakfast Bowl recipe that is perfect for both breakfast and lunch alike. With all of the nutrient dense vegetables inside and the creamy cashew dressing, you’re going to go in for seconds… and thirds!

Course Breakfast, Main Course

Cuisine Asian

Keyword bowl dressing, thai bowl, whole30 thai recipe

Prep Time 10

Total Time 10

Servings

Calories 360kcal

Author Monica Stevens Le

Ingredients

Salad

2 1/2 cups shredded kale leaves
2 1/2 cups shredded Napa cabbage
1 1/2 cups blackberries
1 bell pepper chopped
4-5 carrots shredded
1/2 cup mint or cilantro chopped
2/3 cup raw cashews toasted or roasted cashews

Dressing

14 ounces canned coconut milk
1/4 cup cashew butter
1 tablespoon yellow curry powder
3 cloves garlic
1 lime juiced
1 1/2 teaspoons garlic chili paste
1 teaspoon sea salt

Instructions

Place the dressing ingredients into a high-speed blender. Blend on high, about 30 seconds, until smooth and creamy throughout.
Add salad ingredients to a large bowl and toss with as much dressing as you'd like. Add a little bit it at a time. Serve right away!

Notes

Feel free to use blueberries or raspberries instead of blackberries.

Nutrition